4X RECIPES FOR AN ENCHANTING HOLIDAY DINNER

The holidays bring a special set of rituals into every household, especially ones revolving around food. These 4 recipes will fit perfectly into your Christmas menu, and are made with fresh, seasonal ingredients meaning they’re good for you, too! From tasty starters to a savoury pumpkin pie, you’ll love watching friends and family enjoy every last bite as you sit around the table together.

Sweet potato soup with carrot, ginger and giant beans

Sweet potato is a fantastic and versatile vegetable. You can boil it, puree it, mash it, fry it, or bake it in the oven. Truly delicious! In this recipe, you cut the sweet potato into blocks and cook them first with the carrot in coconut oil, together with the ginger and some garlic. Afterwards, you boil it in the bouillon until it’s soft enough to puree. You cook the giant beans in some butter until they start to colour and add them to the soup as a finishing touch.

Ingredients

Recipe serves 4 people
Preparation time: 25 minutes

1 medium-sized red onion, diced

400 g sweet potato, peeled and in blocks

400 g carrot, peeled and in slices

3 tbs coconut oil

1 ½ tsp turmeric

1 heaping tbs of ginger, finely chopped

2 cloves of garlic, finely chopped

1200 ml water

1 cube of vegetarian (organic) bouillon

2 ½ tsp salt

freshly ground black pepper

juice from ½ lime

150 g giant beans from a jar

1 knob of butter

salt and pepper for giant beans

1 small handful of finely chopped parsley

extra virgin olive oil to garnish

Preparation

1. Heat a high pan with a thick bottom and stir fry the onion in the coconut oil for a few minutes.

2. Add the blocks of sweet potato and the slices of carrot. Stir fry around another 5 minutes.

3. Add the garlic and the turmeric, stir frying everything together for 2 minutes.

4. Add the water and the bouillon and bring to a boil. Cook everything on low heat then puree the soup using a hand blender. Add the salt, pepper and the lime juice to taste.

5. Meanwhile, cook the drained giant beans in a knob of butter and add salt and pepper to taste. They’re ready when they start to colour.

6. Pour the soup into bowls, garnish with some extra virgin olive oil, the giant beans and the chopped parsley.

Oven-roasted vegetables with lemongrass, soy, mustard and capers

You can roast or grill any vegetable in the oven, but the best way is to use vegetables that complement each other. This is especially true for carrot, parsnips, sweet potato and pumpkin. Mix these with good olive oil, salt, pepper, stalks of lemongrass, halved bulbs of garlic and oil. After leaving them in the oven for a bit, pour some tasty soy-mustard vinaigrette over them and serve them with, for example, homemade potato puree and a large portion of lettuce.

1 large sweet potato, peeled and cut into bars 1 cm thick and 4 cm long

2 large parsnips, cut the same size as the potato

6 thin slices of ginger, with the peel still on

1 large stalk of lemongrass, cut cross-wise and in 4 cm pieces

2 large carrots, peeled and cut in the same size and shape as the lemongrass

500 g pumpkin, peeled and cut in the same size and shape as the lemongrass and carrots

2-3 bulbs of garlic, cut cross-wise

50 ml mild olive oil

1 tsp salt and freshly ground black pepper

Ingredients for vinaigrette

100 ml extra virgin olive oil

2 large tbs capers

1 large tsp mustard

1 tsp salt and freshly ground black pepper

Preparation

1. Pre-heat the oven to 160 degrees

2. Cover a large oven dish with baking paper. Put the cut vegetables in it and mix them with the mild olive oil, pepper and salt. Lay the halved bulbs of garlic in the dish, trying your best to keep them intact. Sprinkle them with olive oil and some salt and pepper.

3. Bake the vegetables for around 60 minutes until done, or until the carrot is al dente. Stir them around a little every 15 minutes.

4. Meanwhile, prepare the vinaigrette by mixing all of the ingredients for it together.

5. Remove the vegetables from the oven and pour the vinaigrette over them.

Savoury pumpkin pie with berbere spices

One of the things that makes this dish so special is the berbere spices. This is a mix of different spices—very simple–but you need to know which ones to use. The recipe requires you to first cook the pumpkin with the onion and berbere spices, mix in the Cannellini beans and put these together with the egg mixture in a large cake pan with a circumference of around 24 cm. The bottom is made with puff pastry.

Hummus is originally made with chickpeas. As delicious as they are, other beans and legumes are just as suitable for pureeing and making a dip. Especially in combination with another vegetable! The beet hummus contains red lentils, the broccoli hummus uses peas and the carrot hummus requires Cannellini beans. Apart from those differences, these different types of hummus are made the usual way: with some good olive oil, lemon juice, spices, garlic, pepper and salt.

Broccoli hummus

Ingredients

150 g broccoli

150 g frozen garden peas

1 small handful of fresh mint

1 tsp salt

freshly ground black pepper

1 clove of garlic

50 ml extra virgin olive oil

1 tbs lemon juice

2 tbs grated parmesan cheese

Preparation

1. Blanch the broccoli and garden peas for 2 minutes in boiling water, drain them, and then mix them with the other ingredients until they become a nice, even consistency.

2. Sprinkle a bit of extra virgin olive oil over it with some grated lime zest.

Carrot hummus

Ingredients

200 g carrot cut into pieces

150 g Cannellini beans, from a jar, drained

50 ml extra virgin olive oil

1 clove of garlic

juice from a ½ lime

1 tsp salt

leaves from a large sprig of fresh rosemary

Preparation

1. Boil the pieces of carrot for 10 minutes until they are al dente. Drain them.

2. Mix them with the rest of the ingredients using a hand blender until it becomes a nice, smooth consistency.

Red beet hummus

Ingredients

125 g red lentils

2 pre-boiled red beets, peeled and cut into blocks

1 clove of garlic

1 tsp salt, freshly ground pepper

25 ml extra virgin olive oil

½ tsp chili flakes

Preparation

1. Boil the lentils for about 9 minutes until they are al dente. Drain them.

2. Mix them with the rest of the ingredients until it becomes a nice, red hummus.

Great to serve with large pieces of country bread, breadsticks, or crudité.

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